J A S O N’s Hungarian Chicken Paprikash With A Sweet Potato Roast | Gourmet Cooking Made Easy

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers a leaner option, while thighs are more affordable.

Peel and cut sweet potatoes into 1 cm roundels.

Lightly roast fennel and coriander seeds, then pound them to coarse textures.

Sprinkle the pounded spices on sweet potatoes, add rosemary lavender sea salt, and drizzle with 20 ml olive oil; toss well.

Line sweet potatoes on a baking tray and roast in a preheated oven at 160 degrees Celsius for 25 minutes.

In a pan, melt 50 grams of garlic herb butter and 20 ml of olive oil.

Add 1 kg of skinless chicken legs and thighs to the pan and sear for 3 minutes until golden.

Remove chicken and add 2 red chillies and 6 cloves of minced garlic to the pan; sauté until fragrant.

Add 2 large minced red onions and cook until soft and translucent, about 4 minutes.

Stir in 1 large diced red bell pepper and cook for a minute.

Add 1 teaspoon hot hungarian paprika and 2 teaspoons smoked sweet paprika; sauté on low heat to avoid bitterness.

Add 6 blanched tomatoes, 1 tablespoon tomato paste, and 200 ml tomato puree; cook for 3-4 minutes.

Return the chicken to the pan and coat with the sauce; simmer for 2-3 minutes.

Pour in 200 ml of chicken stock and simmer for 20 minutes, adding celery sea salt halfway through.

Mix 200 ml fresh cream with the juice of 1 lime and 2 tablespoons refined flour; whisk and add to the dish.

Allow to cook for another 5-10 minutes on low heat, then garnish with 3 tablespoons of curly parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens